Cooking in comfort

Pans and pots

frying and pot-roasting deep-frying and blanching cooking large quantities stir-frying

are best done on the super high-speed wok

burner.

stewing and steaming

cooking standard portions

making a roux

are best done on the high-speed burner. The high-speed burner is ideal for preparing portions for about 4 people.

making sauces

keeping food hot

cooking through/simmering

are best done on the inner ring of the 2-zone burner.

At the “LO”position, this burner is large enough to cook food through.

The heat from the burner is transferred via the pan base. If the base is thick, the heat will take longer to reach the contents, but the base will have a more uniform temperature. Thin and light pans will cause food to burn more easily.

To use the gas as efficiently as possible, it is best to use a pan with a large diameter.

Wrong

The tips of the flames are the hottest. If flames escape around the sides of the pan, a great deal of heat is lost.

Right

Keeping the flame beneath the pan saves time and gas and is the safest way to cook.

Cook with the lid on the pan. This can save on energy by up to 50%.

7

Page 9
Image 9
Miele KM 326G manual Cooking in comfort, Are best done on the super high-speed wok Burner